While working from home, I’ve decided to bring breakfast back in a big way.  Now, I know for a lot of people that just means having breakfast (as opposed to just a coffee), but since having more time on my hands, I can’t resist having a cosy, lazy morning in with a warm, peanutty protein pancake, or caramelised tomato-topped sweet potato toasts.

Breakfasts that’d be unheard of if we had to go into the office. But we don’t. So go on, try it. Have a proper breakfast and treat yourself.  

Blueberry Porridge Recipe

Serves 1

Ingredients

50g blueberries

3 tbsp maple syrup

Zest of 1 lime

Coconut flakes (to taste)

45g oats (Quaker Oats are our fave)

100ml milk

100ml water

Method

Step 1: Preheat your oven to 180ºC / 160ºC fan

Step 2: Add 50g of blueberries to a small pot with 2 tbsp maple syrup. Cook over a low heat until softened and the blueberries start to release their juices, then remove from the heat.

Step 3: Zest a lime in a bowl, then add coconut flakes and another tablespoon of maple syrup. Give this a good mix up, then add to a baking tray lined with baking parchment. Put into the oven for 4-5 min or until starting to turn golden.

Tip: Be sure to watch those coconut flakes like a hawk or they may burn!

Step 4: To make your porridge, add 45g oats to a saucepan with 100ml milk and 100ml water. Cook over a low heat for 4-5 min or until cooked to your liked consistency (add more milk if needed)

Step 5: Serve the porridge topped with your homemade blueberry compote and lime-toasted coconut flakes.

Caramelised Banana, Cardamom & Tahini Porridge Recipe

Ingredients

Method

Sweet or Savoury Sweet Potato Toasts Recipe

Serves 1

Cook Time: 25 minutes

Ingredients

1 medium sweet potato

Vegetable oil

Salt

Method

Step 1: To make your  sweet potato ‘toast,’ preheat the oven to gas mark 6/200ºC/180ºC fan.  Line a baking sheet with parchment paper and drizzle with a little oil.

Step 2: Slice your potatoes lengthwise into 1cm slices and add to the baking sheet, toss in the oil to combine and then lay flat in one layer.  Sprinkle with a pinch of salt and place in the oven for 20 minutes, or until soft with golden brown spots.

Topping ideas

Blueberry and almond – 5 minutes before your sweet potato toast is cooked, throw over a handful of frozen blueberries and return to the oven for the rest of the cooking time or until the berries are cooked through.

Meanwhile mix 1 tbsp of almond butter with 1 tbsp boiling water and 1/2 tsp of agave syrup.  Drizzle the sauce over your blueberry sweet potato toast, and serve.  Try cooking your sweet potato in coconut oil for a slightly fruity and nutty taste.

Mushroom & Tomato – Before you roast your sweet potato toasts in the oven, add a handful each of button mushrooms and cherry tomatoes. Drizzle with oil, add a pinch of salt and cook for 20 minutes.

5 minutes before they’re done, mix 15g of pumpkin seeds and ½ tbsp tamari, then sprinkle it over your toasts before popping them back in the oven.  Serve with freshly chopped coriander and sliced green chilli.

Spiced Shakshuka With Feta & Crunchy Pitta

Ok, so this isn’t technically one of my creations. It’s a classic Gousto recipe inspired by the Turkish brunch dish, shakshuka, but I couldn’t not include it. In my mind there isn’t a more perfect way to start a morning. Golden, runny eggs poached in a rich, tangy tomato sauce studded with sweet red pepper, and showered with fresh herbs and creamy feta cheese. What a way to wake up!

Get the recipe >>

Low-carb Peanut Butter Pancakes Recipe

Ingredients

Serves 2

For the pancakes

2 bananas

4 eggs

2 tbsp peanut butter

1 tsp vanilla extract – optional

Dark chocolate chips – optional

For the peanut butter drizzle

30g butter

80g peanut butter

1 tbsp runny honey

To decorate

Dollop of your favourite yoghurt

160g raspberries

Method

Step 1: Mash the bananas in a bowl, then beat in the eggs and peanut butter. Once they’re mixed, stir in the chocolate chips (if using).

Step 2: Heat a frying pan over a medium heat with a drizzle of vegetable oil, then fry ladlefuls of batter for 1-2 minutes on each side.  Repeat with the rest of the batter.

Tip: To keep your cooked pancakes warm, cover them with foil and keep them in a low oven.

Step 3: To make your peanut butter drizzle, heat the butter, peanut butter and honey in a saucepan until everything is melted and smooth.

Step 4: Serve the pancakes hot, with raspberries and a generous drizzle of peanut butter sauce.

What is Gousto?

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From everyday favourites and ten minute meals, to global cuisines and healthy choices, you’ll have over 50 recipes to choose from each week from our menu. We’ll send you step-by-step recipes and all the fresh ingredients you need too. Just pick what you fancy for dinner, and leave the planning to us.